Chef News

Bernie Kantak's Pan-Seared Scallops with Roasted Corn Grits

Yesterday, we caught up with Chef Bernie Kantak of Citizen Public House in Old Town Scottsdale. Today, the busy chef shares a recipe for a dish that's currently on tap for Arizona Spring Restaurant Week.

Pan seared scallops with roasted corn grits, snow pea greens and red rock cola gastrique

For scallops:
-    3 each u-10 scallops
-    Salt and pepper
-    Olive oil blend

Directions: Season each scallop and place in a hot sauté pan with a small amount of oil. Cook roughly 1 ½ minutes on each side, making sure pan is hot to form a nice sear.

Get the recipe for the sides and sauce after the jump...

For grits:
-    1/2 cup heavy cream
-    1/2 cup chicken stock
-    1/4 cup roasted corn removed from cob
-    1/8 cup grits
-    Salt and pepper to taste
-    Butter to finish

Directions: Combine cream and stock in small sauce pan and bring to boil. Whisk in grits and corn. Return to a simmer and cook until the mixture has thickened, stirring frequently to avoid burning or sticking. Season and finish with a tablespoon of butter.

For snow pea greens:
-    1 cup snow pea greens
-    Oil as needed
-    Salt and pepper to taste

Directions: In a heated sauté pan, add a touch of oil and greens. Season with salt and pepper, stir and sauté for about 60 seconds.

For cola gastrique:
-    1/2 cup cola
-    1/2 cup balsamic vinegar
-    2 tablespoons ketchup

Directions: Combine ingredients in a small sauce pan and bring to boil. Simmer and reduce mixture to syrupy consistency.

Put it all together and enjoy!

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Wynter Holden
Contact: Wynter Holden